Immune Power Broth

Boost your health with this easy-to-make bone broth recipe. Make a big batch and store it in the fridge in portable, single-serve containers.

Meghan Telpner, excerpted from The UnDiet Cookbook

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Boost your health in the week ahead by cooking up a batch of bone broth and storing it in the fridge in portable, single-serve containers to enjoy as part of your breakfast or lunch. Heat it up and enjoy it on its own or with added ingredients like eggs, or have it as a side to a sandwich or salad or even as a snack. “Many cultures have been drinking bone broth for years because bones contain calcium, phosphorus, magnesium and potassium, and you extract the nutrients when you cook the bones,” says Michelle Jaelin, a registered dietitian and owner of NutritionArtist Inc. She adds that the amino acids glycine and proline, which help to build and heal muscles, are released from the bones during the cooking process.

If Using Bones:
Simmer bones in a pot of water until scum starts to float to the top, about 10 minutes. Dump the water and clean out the pot. Put the bones back in the pot, and continue
as outlined below.

Bones or No Bones, the Rest is the Same:
Add all the ingredients, except the water, to a large soup pot or slow cooker. Add enough water to fill the pot (expect to use about 8 cups). Cover and bring to a slow and low simmer for 1 to 2 hours if just using veg. If using bones, simmer for 2 to 6 hours (up to 24 hours in a slow cooker on low). The soup will get richer and more flavourful the longer you let it simmer.

Once fully cooked, strain the broth from the bones and vegetables. You may wish to pick through the veggies to add some sliced carrots back into the soup.

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